Preparation: 1. In a pan add, a quarter of a glass of vinegar, three quarters part of a glass of sugar and half a glass of water, reduce approximately 50 percent, over high high heat, frequently stirring so that it does not stick or stick Brurn sugar, book.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make bittersweet veal sirloin: |
| • olive oil • Water • garlic • sugar • broccolis • laurel • Butter • Pimpimient •White wine |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make bittersweet veal sirloin:
2. 2. Simultaneously in a pan (without burning the aromatics), aromatizes oil, with 1 cloves of garlic, cut into very thin sheets, along with 1 bay leaves, then jump the peppers, cut into squares ( 3 x 3 cm) and splashed. Leave until everything is left, sauteed and caramelized, without softening and burning, we add a good stream of white wine and soy sauce, move the pan to incorporate all the juices of the food, together with the caramelized the sauce and the wine , reduce approximately 80 percent.
3. 3. Simultaneously in a pan with 3 tablespoons of butter and 1 of oil, sea and brown on all sides the sirloin, lower the intensity of the fire, adds broccolis splash, we cover, turn the sirloin and move the broccolis frequently, for Give the desired point to the flesh and broccolis without being passed.
4. Plater the sirloin on a mattress of peppers, crowned with broccolis and bathed in bittersweet sauce. Acompañar with red wine properly decored.
5. Note: Foods are generally calculated at a minimum of 180gr. to a maximum of 200gm. By diner, that is, the entire preparation should not exceed 200gm. Served in the dish. In this preparation, what will have the most weight is the meat, so we will have an 80 percent of this genre, and a 20 percent of everything else, so: 150 to 180gr. of meat per diner. 30 to 20gr. of vegetables by diner respectively (the cooked vegetable is dehydrated much more than the other foods) all this is referential, but not accurate. The meat is better cut if a touch of freezing is not frozen.I 5 minutes at least, before preparing it will be better. The veal sirloin, you should never go to the oven! To finish it, always in the fire or brew as it is prepared. (Baked only if the preparation is baked).
